Restaurante Nicos

"In the less touristy Azcapotzalco is Nicos, a longstanding institution that's been around since 1957. Traditional Mexican food is gussied up with creative twists that make dishes feel refreshingly new, and keep us proudly carrying an “I’m a regular here” card. Their menu is a celebration of Mexican ingredients, like a super decadent bone marrow sope with the perfect green salsa, their famous Tijuana-style caesar salad prepared tableside, and arguably the best chiles en nogada in town (available seasonally from July to September). The inside is simple—think typical Mexican red pastel walls—but it’s the food, served in Talavera plates hand-painted in Puebla, that truly shines." - guillaume guevara

"Nicos is worth the time you might spend in traffic to get there. With over 65 years of family history, their dishes, with a distinct homemade hearthy style, will make you want to become a regular. Part of that is thanks to their five-star (and historically accurate) chiles en nogada, available in August and September. The large poblano chile from Calpan, Puebla is stuffed with a baroque blend of ground pork and beef, and fruits like apples and peaches, then drenched in a velvety sauce made with Castilla nuts, fresh cheese, and milk. The always welcoming staff is an important perk of the experience. Every time we’re here, we make sure to order something that’s prepared tableside, like guacamole or caesar salad, just so we can start up a conversation. They also offer a seven-course menu that’s ideal for first-timers and best paired with some Mexican wine." - mariana camacho

"In the less touristy Azcapotzalco is Nicos, a longstanding institution that's been around since 1957. Traditional Mexican food is gussied up with creative twists that make dishes feel refreshingly new, and keep us proudly carrying an “I’m a regular here” card. Their menu is a celebration of Mexican ingredients, like a super decadent bone marrow sope with the perfect green salsa, their famous Tijuana-style caesar salad prepared tableside, and arguably the best chiles en nogada in town (available seasonally from July to September). The inside is simple—think typical Mexican red pastel walls—but it’s the food, served in Talavera plates hand-painted in Puebla, that truly shines. photo credit: Andrew Reiner photo credit: Andrew Reiner photo credit: Andrew Reiner photo credit: Andrew Reiner" - Guillaume Guevara

"Nicos was once a humble stand selling sodas and snacks until one day a customer saw employees eating something delicious and the restaurant was born. The son of the founder now serves as chef, overseeing a tasting menu of classic Mexican cuisine features such standouts as taco de cecina crujiente on a corn tortilla that delivers characteristic intensity. and a flavor-packed, bright dish of camarones al tamarindo. An enchilada stuffed with tasado and beans and bathed in a pixtle sauce from Oaxaca is an aromatic, tasty crowd-pleasing dish, while the aguachile comes with a feisty kick thanks to fiery chili peppers." - Michelin Inspector

"Krista Garcia highlights the carne in su jugo at Nicos." - Eater Staff